1. Preheat broiler. Whisk together oil and 1-1/2 teaspoons cumin in a small bowl; salt to taste. Lightly brush both sides of each tortilla with cumin oil and arrange in a single layer on a cookie sheet. Broil 4 inches from heat, turning once, until golden brown and crisp, about 2 minutes. Transfer to rack to cool.

5. Arrange bowls of chicken beans, and stack of tortillas on the table. Place lettuce, salsa, and sour cream in separate bowls; serve on the side . Top each tortilla with desired toppings to create individual salad tostadas. Makes 4 servings.